Spicy Chili-Garlic Caramelized Pork Bowl with Carrots, Cucumber & Rice

A quick bowl of jasmine rice topped with chili-garlic caramelized ground pork, crisp cucumber, and ribboned carrots, finished with scallions for a spicy-sweet bite.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add broth and bring the mixture to a boil over high heat. (Use: 1 1/2 cups jasmine rice; 24 fl oz/3 cups chicken or vegetable broth.)

Step 2

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 18 minutes. Remove from the heat and let it stand, still covered, for 5 minutes.

Step 3

Meanwhile, wash and dry the fresh produce (ginger, green onions, cucumbers, carrots).

Step 4

Peel and mince garlic and ginger.

Step 5

Preheat a large skillet over medium-high heat.

Step 6

Trim green onions and cut crosswise into 1/4-inch pieces; place in a small bowl and set aside.

Step 7

Once the skillet is hot, add oil and swirl to coat the bottom. Add garlic, ginger, chili-garlic sauce, and salt; cook, stirring occasionally, until fragrant, about 1 minute. (Use: 1 tbsp extra virgin olive oil; 1 tbsp chili-garlic sauce; 3/4 tsp salt.)

Step 8

Add pork to the skillet and cook, breaking apart with a spoon, until the pork begins to brown, 4–5 minutes. (Use: 2 1/4 lb lean ground pork.)

Step 9

Add sugar and fish sauce to the skillet with the pork, stir to combine, and continue to cook, undisturbed, for 6 minutes. (Use: 1/3 cup brown sugar; 2 tbsp fish sauce.)

Step 10

Remove from heat and stir in half of the green onions (reserve the rest for garnish).

Step 11

While the pork finishes cooking, peel and trim the carrots; using the peeler, run it along the carrots to make long, noodle-like strips. Roughly chop into bite-sized pieces.

Step 12

To serve, divide rice between bowls. Top with pork, cucumbers, carrots, and remaining green onions. Enjoy!